Thai-Style Steamed Fish with Vegies
Restaurant-quality Thai food that's easy to make.
2 long red chillies, finely chopped
2 tsp grated ginger
2 tsp fish sauce
1/2 tbs salt-reduced tamari
1/2 tbs lemon juice
150g button mushrooms, quartered
2 cups broad beans
2 tomatoes, peeled, seeds removed and chopped
640g ling fillet, cut into 4 pieces
2 tbs sesame seeds
1/2 cup coriander leaves
Ingredients
2 garlic cloves, crushed2 long red chillies, finely chopped
2 tsp grated ginger
2 tsp fish sauce
1/2 tbs salt-reduced tamari
1/2 tbs lemon juice
150g button mushrooms, quartered
2 cups broad beans
2 tomatoes, peeled, seeds removed and chopped
640g ling fillet, cut into 4 pieces
2 tbs sesame seeds
1/2 cup coriander leaves
Method
1. Combine garlic, chilli, ginger, fish sauce, tamari and lemon juice together.
2. Cut 4 20cm x 25cm sheets of foil, and turn up the sides to make open parcels.
3. Place equal quantities of mushrooms, broad beans and tomatoes on each foil parcel. Top with fish, and spoon dressing evenly over each fillet.
4. Fold sides of foil parcels to close. Steam fish, about 20 minutes.
5. Serve with sesame seeds and coriander.
Notes
NUTRITIONAL INFO PER SERVING
1,152 kJ (279 cal), 43g protein, 10g carbs, 8g fibre, 5g fat (1g sat fat), 589mg sodium
- Source:
- Prevention
- Author:
- Stylist:
- Georgina Ropiha
- Photographer:
- Brett Stevens
